Sensory evaluation of new products
1998
Strautniece, E. | Ozola, L. | Karklina, D. | Ciprovica, I. (Latvian Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology)
Development of the new products requires the use of several sensory tests. Affective tests are used to evaluate product acceptability. Descriptive tests to describe the sensory properties of the product and to give the information on the intensity of those properties. The low fat cultured sour cream samples were prepared with five different additives (concentration 0.2-1.0%). Nine-point hedonic scale and quantitative descriptive analysis (QDA) were used to study acceptability and sensory properties of the low fat cultured sour cream. Quantitative descriptive analysis of the following properties were conducted: flavour, aroma consistence and colour. Sensory properties of low fat cultured sour cream were compared with sensory properties of 25% fat sour cream (popular in Latvia market). Samples were evaluated by a trained sensory panel. Analysis of variance was used to analyse the data. The results demonstrated that the sensory properties of low fat (8%) cultured sour cream was similar to 25% fat sour cream.
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